Curried Quinoa with Tofu, Pineapple & Almonds

I am quite convinced that I have an unreal obsession with quinoa. And curry for that matter.

I’m sorry but I just can’t seem to help myself. To me, quinoa is one of those ‘perfect’ foods. It’s neutral flavor means you can really be bold with your flavors and change it up. The health benefits of quinoa are unmatched by other common grains/starches. Those Andean people really knew what they were doing by growing this stuff. I’m thankful it’s available so readily here in Canada. Life is good.

As far as curry is concerned, I really don’t know what to say. I just love curries from all cultures.

This is not another quinoa salad recipe. I wrote this as a side dish and after making it and eating it I realized it’s really a main dish. It would be good with a side of veggies or a green salad. If you wanted this as a side dish, it would be good too. If you wanted to make just the curried quinoa without the tofu and pineapple it would be a great salad too. Shocking, I know. Hehe.

I haven’t cooked with tofu in a while so I figured I’d add it to this dish somehow. I wanted to make it crunchy and crispy sort of like my Five-Spice Tofu but with Indian-inspired flavors this time. The key was cutting up the tofu into smaller bite-sized bits before marinating so the flavors really got into the tofu.

Curry Marinated Tofu

firm tofu taking a little bath in a curry marinade

Curried Quinoa

curried quinoa with almonds, green onions and cilantro

Curried Quinoa with Tofu, Pineapple & Almonds

the finished product - with curry-glazed pineapple and crunchy tofu

Curried Quinoa with Tofu, Pineapple & Almonds
Serves: 4-6
  • 1 (14 oz) can pineapple tidbits, drained and juice reserved
  • 1 package firm tofu, drained and pressed, cut into ¼ inch cubes
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1 teaspoon Bragg’s Liquid Soy Seasoning
  • ¼ teaspoon ground pepper
  • Cornstarch
  • Vegetable oil, for frying
  • 1 onion, diced finely
  • 1 clove garlic, pressed
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ¼ teaspoon (more or less) crushed chili flakes
  • 3 cups vegetable stock
  • 1½ cups quinoa
  • ⅔ cup whole or slivered blanched almonds
  • 1 bunch green onions, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  1. In a shallow dish combine reserved pineapple juice, curry powder, cumin, garam masala, ginger, garlic powder, salt and pepper. Add tofu cubes and stir gently to coat evenly. Let sit in fridge for at least 30 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. In small batches, coat the marinated tofu pieces in cornstarch. Shake off the excess using a sieve.
  4. Place tofu in hot oil and cook until browned and crispy on all sides. Remove to a paper towel lined plate to absorb any excess oil. (There really shouldn’t be much oil to absorb.)
  5. Wipe out the skillet and place back on medium-high heat. Add the pineapple juice marinade mixture to the skillet and let it reduce to half. Add in reserved pineapple tidbits. Simmer in sauce until thickened and pineapple is heated through.
  6. In a saucepan over medium heat, combine diced onion, garlic, second amounts of curry powder, cumin, garam masala, turmeric, coriander and chili flakes with vegetable stock.
  7. Bring to a simmer and add quinoa. Add quinoa, reduce heat and cover. Cook for 15 minutes, or until all liquid is absorbed. Fluff quinoa with a fork.
  8. Fold in crunchy fried tofu, green onions, cilantro, sauteed pineapple tidbits and blanched almonds.
  9. Serve warm.
Curried Quinoa with Tofu, Pineapple & Almonds

tasty curried quinoa with tofu, pineapple & almonds

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7 Responses to “Curried Quinoa with Tofu, Pineapple & Almonds”

  1. Robin
    March 15, 2012 at 10:54 pm #

    Have you tried the dry-frying method to dry out the tofu so it becomes like a sponge and absorbs the marinade? I’m curious if it makes a difference on taste.

    • Megan
      March 16, 2012 at 9:02 am #

      I haven’t done the dry-fry method for tofu yet. I’ve heard of it before though. I’ll give it a try to see if it does make a difference. I find if I really press my tofu first and let it marinate for as long as possible the flavors really come through good. From what I’ve seen about dry-frying tofu you still press it first anyway, so I wonder if it’s worth the extra step. I’ll let you know if the taste improves after dry-frying.

  2. September 14, 2012 at 8:11 pm #

    This looks awesome! Can’t wait to try it! I’m obsessed with quinoa as well.❤

    • Megan
      September 16, 2012 at 3:53 pm #

      I need to make this again soon too! Yum!

  3. Carrie
    February 26, 2013 at 9:04 pm #

    This looks yummy and we’re trying to make it now but the recipe never says when to use the Bragg’s Liquid Soy Seasoning. Also, do you have any tips on frying the tofu so you don’t get splattered with oil? We’ve never cooked with tofu.

    • February 26, 2013 at 9:11 pm #

      Oh dear, that’s embarrassing. You add the Braggs in with the rest of the marinade ingredients – with the pineapple juice, cumin, curry powder, etc. I’ll update the recipe right now.

      As for frying the tofu, I’m updating the recipe to include more info about the oil for frying. The way this is written makes it sound like it’s being fried in a vat of oil or something. It’s really just a coating of oil on the bottom of your pan. Depending on the type of pan you are using, if it’s not a non-stick you may need more oil. That makes it easier and prevents splatters.

      I hope that helps. Enjoy!


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